By Leslie in Texas on May 30, 2007
"This is perfect for showcasing what your duck hunter brings home or you may use purchased duck.This is a very traditional Creole gumbo with a wonderful flavor. Originally from an October 1980 issue of Bon Apetit that featured "Creole Cooking at the Source", recipes from Leon Soniat, a New Orleans' native, cooking school teacher and cookbook author.This is a bit time consuming to make, but the taste is worth it!"
Serving Size: 1 (778 g)
Servings Per Recipe: 8
"This is an amazing recipe. I appreciate a good cajun gumbo and this definitely met those expectations. This is full of flavor and sure to be a hit at a family gathering. I like to marinate the duck in italian dressing overnight and then grill it outside before I throw it into the gumbo. Makes for a great flavor."